Market Musings Blog

reFRESHing spritzers

We all know sodas aren’t good for us, but sometimes a fizzy, fun beverage really hits the spot.  To make a fruity spritzer with much less sugar than soda (and no caffeine), pair together fruit juices with sparkling waterRead more …

Contemplating bananas on World Fair Trade Day

On March 15th-17 Joe, produce manager at the West 7th store, and I attended Equal Exchange’s Banana Summit in Boston. Since then bananas have been on my mind; their sordid history; their dubious present; their uncertain future. We are living in a world of complexity and uncertainty when it comes to the wide world of bananas. Contemplating them in conjunction with World Fair Trade Day (May 10, 2014) only makes sense.  Read more …

Mexico’s Great Plains Food

It’s grilling season again, time to consider the beauties of skirt steak. It’s best cooked very quickly, then cut against the grain, and served norteño style: wrapped in wheat floor tortillas, accompanied by only grilled onions and perhaps a simple, fresh salsa.

Does this sound something like fajitas to you? Read more …

Make a mango lassi

Ataulfo mangos may be hard to pronounce, but this buttery smooth yellow fruit is easy to enjoy. Enjoying this mango straight up is always a win- Carefully cutting around the pit. But for a special treat, try a mango lassi. Read more …

Which CSAs drop at the co-op?

With spring in the air and this article about Community Supported Agriculture in the Star Tribune recently, we figured it was time to list the farms that drop shares at our West 7th store and near our Selby store. Read more …

Notes from the field – MOSES Organic Farming Conference

Matt Olson has worked at Mississippi Market for 7 years and has been in his current position as Selby’s produce manager since 2011. Each year he attends the MOSES conference to connect with growers, learn about what’s new in organic farming, and be inspired by the talks and workshops.  Read more …

A condiment that brings the heat – Giardiniera

Okay, I won’t lie, in my house, we’re a little less than patient for spring to really be here.  Thinking about warm weather makes me think of grilling, which in turn makes me think about condiments.  About a year ago, I discovered my new favorite: giardinieraRead more …

Kickin’ it with kimchi

Napa or Chinese cabbage is traditionally used for making Korean winter kimchi, but it’s far from the only vegetable you can use for that purpose. Read more …

Impromptu – Celery Almond Salad

It’s the dead of winter and I can only eat so many bowls of soup before I start to crave something fresh and crisp. This salad comes together quickly and satisfies the need for something light and flavorful. I was so happy with it that I figured I’d share, for those who are looking for a bit of freshness these days. Read more …

Get your greens!

Hearty greens are perfect for winter meals – they pack a nutritious punch of vitamins and minerals. Dark leafy greens are known for being high in iron, calcium, magnesium, vitamin C and carotenoids, as well as many anticancer factors. If you haven’t cooked greens before, don’t be shy! They are one of the quicker, easier vegetable to prepare. Here are some of our favorite ways to get our greens.

kale webChickpeas, sausage & kale

Ingredients (serves 2)
Olive oil
1 small onion, chopped
1 large can chickpeas, rinsed and drained
2 cloves garlic, minced
2 uncooked sausages, sliced into rounds or chopped
1 bunch kale, chard or spinach (rinsed and stems removed), chopped
Beer, wine, or water
Salt & pepper to taste Read more …